My son’s favourite Easter cookie recipe is for traditional Greek ‘Koulourakia’ (lemon cookies). He’s always loved joining me in the kitchen to help make (and eat) these cookies.
This recipe was shared with me years ago by a fantastic Greek Cypriot colleague whose tireless mum used to bake these delicious rich butter cookies for the whole office – they were unbelievably ‘moreish’ and it’s fair to say there were never any left overs! We all loved the days when ‘Greek Mum’ was visiting and my son loved the fact that she always gave me a bag of cookies for him too!
One of the reasons we love these cookies so much is that they are not overly sweet – they taste a little bit like Italian biscotti. This makes them the perfect partner for a cup of tea or coffee and they are great for dunking!
My recipe here uses lemons, but it’s just as tasty if you prefer the fresh tang of oranges or limes.
A twist on the traditional Easter cookie recipe
Traditionally, these cookies are sprinkled with sesame seeds before baking. As my son is allergic to sesame seeds, we sprinkle ours with a little granulated sugar instead which gives a lovely crunchy topping.
Delicious rich butter cookies that are unbelievably ‘moreish’ and not overly sweet – they taste a little bit like Italian biscotti. This makes them the perfect partner for a cup of tea or coffee and they are great for dunking!
- 3/4 cup caster sugar
- 2 beaten eggs
- 1/2 cup softened butter
- 2 1/2 cups flour
- 2 lemons (zest and juice)
- 1 1/2 tsp baking powder
- 1 1/2 tbsp milk
- 1 beaten egg for egg-wash
- 1 tbsp granulated sugar/sesame seeds for sprinkling
Heat oven to 165 C
Cream together the butter, eggs and sugar until light and fluffy
Add the lemon zest and juice
Sift the flour, baking powder and baking soda into the batter and work into a thick dough
Roll the dough into strips about 5 inches long and ½ inch thick,
For each cookie, form a 'u' shape, crossing one end over the other and twisting the ends into a twisted rope shape
Set the cookies on a lined baking sheet
Brush cookies with egg-wash and sprinkle with a pinch of sugar
Bake for 14 minutes or until golden brown
Are you making this recipe? Please leave a comment to let me know and don’t forget to take a picture and tag it #coraliecooks on Instagram so I can see. I LOVE seeing what you come up with.